Pomegranate and frozen yoghurt cheesecakes
These mini pomegranate and frozen yoghurt cheesecakes are perfect for serving up a simple but delicious Christmas dessert.
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Cooking tools:
- Food processor
- Springform pan
- Parchment paper
- Zip-top bag
- Rolling pin
- Meat tenderizer
- Fine-mesh sieve
- Mixing bowl
- Pitcher
- Measuring cup
- Spatula
- Plastic wrap
- Freezer
Ingredients
- 350 grams butternut snap biscuits
- 70 grams butter, melted
- 2 cups pomegranate seeds (see tip)
- 250 grams cream cheese, at room temperature
- 1/2 cup caster sugar
- 900 millilitres frozen vanilla greek- style natural yoghurt
- 125 grams blackberries
- micro shiso to serve (optional)
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